Carcass and meat quality traits of four commercial pig crossbreeds in China.

Genetics and molecular research : GMR

Volumn 11, Issue 4, 2012, Pages 4447-4455

  Jiang, Y Z ^a   Zhu, L ^b   Tang, G Q ^b   Li, M Z ^b   Jiang, A A ^b   Cen, W M ^b   Xing, S H ^b   Chen, J N ^b   Wen, A X ^b   He, T ^b   Wang, Q ^b   Zhu, G X ^b   Xie, M ^b   Li, X W ^b  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BODY COMPOSITION; BODY WEIGHT; CHINA; FEMALE; FOOD QUALITY; GENETICS; HISTOLOGY; HYBRIDIZATION; MALE; MEAT; SKELETAL MUSCLE; STANDARD; SUBCUTANEOUS FAT; SWINE;

ANIMALS; BODY COMPOSITION; BODY WEIGHT; CHINA; FEMALE; FOOD QUALITY; HYBRIDIZATION, GENETIC; MALE; MEAT; MUSCLE, SKELETAL; SUBCUTANEOUS FAT; SUS SCROFA;

EID: 84885611088     PISSN: None     EISSN: 16765680     Source Type: None    
DOI: 10.4238/2012.September.19.6     Document Type: Article

References (0)